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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

JNealLawson ·


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  • My first, egg brisket story, thus far.

    Thanks for paying it forward, @danv23.  Your story here was a big help!

    I was planning on buying pork spareribs at the store after work, but they were out so they gave me St. Louis ribs for the same price.  Then I noticed the meat guy was re-labeling prices on two big briskets, and I grabbed a 15 pounder.  I got it home, opened it to warm, got the egg going, and jumped on this forum to figure out what to do.  OK - salt and pepper would be a great starting baseline.  I'd keep it simple.  The only other thing I added was 2 chunks of pecan.

    It went all-night from 8:30 PM to 11:00 AM, around 265 or so in the dome.  At 11:00, I probed it a few times with a thermometer, and it was consistently 195-197, and very tender.  So, I re-read @danv23 post, and pulled it off the egg, wrapped it in about 5 tight layers of heavy-duty foil, put it in a cooler on top of one towel, and packed 6 thick towels on top, and sat it in the sun on my deck.  Can't wait.  Here's what it looked like when I pulled it off:

    (Thanks, beteez, for turning me onto this forum!)